NUTRITION AND HEALTH

Program:
Biology

Course:
Nutrition and Health

Course #:
BIOL2003

Total Credits:
3

Course Description

This course examines the various aspects of nutrition and provides a broad overview of the factors that impact health and wellness. Topics include the nutritional requirements specific to human life cycles, nutrition to promote health, nutrition and disease processes, food safety, environmental and nutritional implications of food processing, genetic modifications, and current agricultural practices. This course also addresses the socio-cultural factors that impact health.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Analyze the basic nutrients needed for a healthy diet
Apply principles of basic nutrition to individuals
Illustrate the nutritional challenges faced when adapting to a new culture
Analyze nutritional needs throughout the life span
Formulate dietary plans throughout the life span
Analyze therapeutic diets related to physiological changes resulting from disease processes
Investigate eating disorders
Develop a plan to prevent foodborne illnesses through the use of food safety and biotechnology
Explain how hunger affects people in the United States and globally
Analyze the effects of human hunger and behavior on public health within different cultures
Assess the human impact on the biosphere
Summarize conservation and restoration efforts with regards to food production